Jeannie's Kitchen at Randolph County Cooperative Extension

Jeannie's Kitchen at Randolph County Cooperative Extension is officially CLOSED!

If you want to continue to follow me- you will need to go to my new page: Life Lessons from Jeannie's Kitchen

This will be my final recipe posting as an Extension Agent with NC Cooperative Extension. I have enjoyed my time on this page and my time as an educator for 30 years. With the upcoming 4th of July holiday, I decided to make my last recipe post for the Best Hamburger! I hope you enjoy it!

Best Hamburger

1 ½ pounds lean ground beef

½ onion, finely chopped

½ cup shredded Colby Jack or Cheddar cheese

1 egg

1 (1 ounce) envelope dry onion soup mix

1 clove garlic, minced

1 tablespoon garlic powder

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon crushed dried rosemary

salt and pepper to taste

Preheat an outdoor grill for high heat and lightly oil the grate.

Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form the mixture into 4 patties.

Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

I love this Thursday-Throwback recipe. One of my favorite ECA members in Davidson County told me about this recipe. I love to make this when you have a surprise guest or get a last-minute invite to visit a friend's home. I usually already have these items in my pantry and refrigerator.

Tip Jeannie PineappleSurprise June2013

This is my favorite meal to make when I want Mexican but I don't feel like going back out to get dinner. I love this recipe because you can make it with chicken, steak or even shrimp.

Jeannie' Oven-Baked Chicken Fajitas

This is one of our favorite ways to eat chicken in our house. It is oven-fried but tastes like grandma made it...

Jeannie fixes Oven Fried Chicken

This Monday Memory is the perfect dessert for the upcoming 4th of July Holiday. It features strawberries, blueberries and makes a very patriotic dessert.

Jeannie 0615 Parfait

This Friday's Favorite is one of the best ways to cook zucchini or summer squash. It saves a lot of calories because you are not deep-fat frying your vegetables. I hope you try this recipe with your green or yellow squash bounty.

Baked Zuccchini

JeannieTip BakedZuchini Aug15

For today's Throw Back Thursday- this is one of my favorite salads to make for summer. It tastes like what I think a Summer day would taste like. I hope you enjoy it.

Corn Salad

JeannieTip CornSalad 0815

This grilled shrimp recipe is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill

Buttery Grilled Shrimp

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons chili powder
1 teaspoon ground ginger
1/4 teaspoon salt
2 pounds uncooked shrimp (16-20 per pound), peeled and deveined

In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers.
Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

Tune in Wednesday morning at 8:30 am to 94.9 WKXR Coffee Break with Larry Reid for Jeannie's last Coffee Break as a Family & Consumer Sciences Extension Agent with NC Cooperative Extension- Randolph County Center.

This is a perfect side for your summer get-togethers. To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl.

Southern Cornbread Salad

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, seeded and chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup thinly sliced green onions, divided
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
3-1/2 cups frozen corn, thawed

Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool.
Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions.
In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

This is the video link from this morning's cooking demonstration on The Local Vibe.
https://www.wxii12.com/article/north-carolina-jeannies-kitchen-baking-chewy-bread/44255686 #

Jeannie's Kitchen: How to make Chewy Bread As Jeannie Leonard nears retirement, she stopped by The Local Vibe with one last recipe for a sweet treat!